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(Dairy Farmers of Wisconsin) - Chef Karen Akunowicz says this is always a hit, making it one of her go-to favorites.
Ingredients - Plum Chutney
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 pound fresh plums, pitted and cut into 1/2-inch slices
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
Instructions - Plum Chutney
Heat oven to 425°F.
Warm olive oil in a large ovenproof skillet over medium heat. Add the shallot, balsamic vinegar and brown sugar; cook and stir for 5-7 minutes or until shallot is tender. Remove from the heat. Add the plums, rosemary and salt; toss to combine.
Bake for 30-35 minutes or until plums are tender, turning once. Transfer plum mixture to a bowl. Cool completely. Cover and refrigerate until serving.
Ingredients - Puff Pastry
- 1 sheet frozen puff pastry, thawed
- 8 ounces Burnett Dairy® Smoked Provolone cheese
- 1 large egg
- 1 tablespoon water
- Assorted crackers
Instructions - Puff Pastry
Reduce oven temperature to 400°F.
Unfold puff pastry on a parchment-lined baking sheet. Place provolone into the center of pastry. Top with 3 tablespoons chutney. Fold pastry edges up over filling. (Center will be uncovered.) Whisk egg and water; brush over pastry.
Bake for 30-35 minutes or until pastry is golden brown. Cool slightly. Top with 1/4 cup chutney. Bake for 2-3 minutes longer or until chutney is warm. Serve with crackers and additional chutney.
Active time: 30 minutes | Servings: 6-8, 2 cups chutney